摘要
The purpose of this study was to investigate the impact on flavor quality of 2 autochthonous starter cultures in the manufacture of Iberian dry-fermented “sálchichón.” A total of 2 strains of Pediococcus acidilactici (MS200 and MS198) were combined individually with a strain of Staphylococcus vitulus (RS34) to obtain 2 starter cultures: P200S34 and P198S34. The ability of both starter cultures to implant during 2 different manufacturing procedures of “salchichón” was evaluated by 16S rRNA gene sequence analysis. Changes due to starter culture inoculations on volatile compounds were determined by gas chromatography/mass spectrometry, and the impact on flavor quality evaluated by sensorial analysis. The implantation of starter cultures was adequate and did not significantly modify the flavor of the traditional Iberian dry-fermented “salchichón,” while modulating the volatile compound profile with respect to that found in sausages with wild microbial populations. The influence of the starter cultures studied was more evident in the shorter sausage processing time. P198S34 was related with the increase in some volatile compounds deriving from lipid degradation. P200S34 contributed to the formation of several volatile compounds arising from lipid degradation, amino acid catabolism, and microbial esterase activity.
Practical Application: P200S34 and P198S34 are autochthonous starter cultures for specific use in the processing of Iberian dry-fermented sausages. The application of these starters allows obtaining Iberian dry-fermented sausages with sensorial characteristics standardized. It is greatly interesting for processing and marketing industry of these high-quality meat products.
摘要译文
本研究的目的是调查中的伊比利亚干发酵的制造上的2原地起始培养的风味质量的影响“sálchichón”。将总共2株乳酸片球菌（MS200和MS198）分别结合的菌株金vitulus（RS34）取得2发酵剂：P200S34和P198S34。两个起始培养到植入物的过程中“salchichón”的2个不同的制造过程的能力是通过16S rRNA基因序列分析进行评价。关于挥发性化合物由于起子培养接种的变化用气相色谱/质谱，和通过感官分析评价风味质量的影响进行了测定。起始培养的植入是足够，并没有显著修改传统的伊比利亚干发酵的味道“salchichón”，同时调节所述挥发性化合物轮廓相对于在香肠与野生微生物种群找到。研究了发酵剂的影响，在更短的香肠处理时间更明显。P198S34物相关的增加的一些挥发性化合物从脂质降解衍生的。P200S34促成从脂质降解，氨基酸分解代谢和微生物的酯酶活性产生的几种挥发性化合物的形成。\r
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实际应用：P200S34和P198S34是原地起动文化在伊比利亚干发酵香肠的加工具体使用。这些起动器的应用允许获得伊比利亚干发酵香肠与标准化感官特性。这是极大的有趣的这些高品质的肉类产品的加工和销售行业。
Rocío Casquete, Alberto Martín, María José Benito, Santiago Ruiz-Moyano, Francisco Pérez Nevado and María de Guía Córdoba. Impact of Pre-Selected Autochthonous Starter Cultures on the Flavor Quality of Iberian Dry-Fermented “Salchichón” Sausage with Different Ripening Processes[J]. Journal of Food Science, 2011,76(9): 535-544